Rhum punch

                                                                               Receta en Español

We cannot talk about Barbados without tasting one of its cocktails; Rhum punch.

The word punch comes from the indien word 'panch' that means five, it refers to the five ingredients of this drink: 

Sour,sweet,strong,weak and spicy.

In Barbados there is a poem that describes the recipe of this typical caribbean drink:

One of sour,                                                

two of sweet,                                               

three of strong                                             

and four of weak,                                 

a dash of bitters                                         

and a sprinkle of spice,                              

serves well chilled                                      

with plenty of ice.                                     

Ingredients:

•   Lime juice.
•   Brown sugar.
•   Rhum.
•   Water.
•   Ice cubes.
•   A splash of Angostura Bitters (aromatic version).
•   freshly grated nutmeg.

Method:

1-  We make a syrup , mix 50 grams brown sugar and 75 ml of water, bring to a boil until the sugar is well dissolved, (30 minutes) .

2-  Use a shaker to make this cocktail. Put inside some ice cubes, Echamos en la coctelera varios cubitos de hielo para tenerla bien now we add to the shake:

       1 measure of lime juice.

     2 measures of syrup.
     3 measures of rhum.
     4 measures of water.
     1 or 3 drops of Angostura Bitters.

3-  Close the shaker and shake for some minutes.

4-  Put two ice cubes into each cup and fill with the drink, now grate nutmeg over the cup.

  

My comments to the Recipe:

Angostura Bitters es a typical product for cocktails, it has a high alcohol content (44,7%), you should use only a few drops that provide a special taste.

This cocktail has a  wonderful taste , the mixture of the ingredients is perfect, it is not sweet, not acid, not bitter...it is perfect.

Where you can buy the ingredients:

It is difficult to find a place where you can buy Angostura Bitters in Madrid, at the end, I boght it on this web site http://www.comprar-ginebra.com/.




Barbados

Goxua

                                                                               Receta en Español

Goxua means sweet, it is a typical basque dessert very popular in Vitoria, city where this dessert was invented in the seventies of the XX century.

Ingredients (4 people):

• 400 ml milk.
• 1 tablespoon cornstarch (maizena). 
• 5 tablespoon sugar.
• 1 piece lemon zest.
• 1 tablespoon butter.
• 2 eggs.
• 200 ml cream (35.1 % fat).
• 4 sponge fingers or chunks of  dried muffins.
• 1 tablespoon Water.
• 1 cup rhum.
• 1 vanilla pod or a teaspoon grinded vanilla.
• 1 cinnamon stick.

Method for custard:

1. Put in a casserole almost all milk together with cinnamon,vanilla and lemon zest. Cook on a medium heat.
2. Put cornstarch in a bowl and mix with the remaining milk, stir well until there are no lumps.
3. Now add 4 tablespoons sugar and eggs to the bowl, whisk.
4. Once the milk of the casserole has reached boiling point. Pour that milk into the bowl with the cornstarch,eggs and so.
5. Put the mix on a low heat, stir continuously with a wooden spoon , keep on cooking until the mix gets thick.
6. Add butter, stir well and let custard cool.

Syrup:

7. Take the remaining sugar and put it in another casserole with some water. Put it on low heat until sugar is well dissolved, at that point turn the heat to high until it reaches boiling point and then turn the heat off.
8. Add rhum to the casserole.

Method:

          9.    Whip cream, add sugar to taste.

10. Place the Whipped cream at the bottom of the cup where we are going to serve this dessert. (1 tablespoon and a half per cup).
    
11. Dip sponge fingers into the syrup, sponge fingers should be well hidratated with the syrup.
    
12. Put sponge fingers over the cream.
    
13. Put 2 spoonfull of custard over the sponge fingers.
14. Let it cool into the fridge. You can eat it warm or cool, as you prefer.
15. Make some caramel and pour 2 spoonsfull over the custard.

Caramel:

16. Put 100 grams sugar and 50 ml water in a saucepan, heat over medium heat. Stirr until sugar is well disolved. Once it happens, stop stirring to prevent it to crystallize.  
    The moment the caramel begins to turn light brown, turn the heat off. 
    The remaining heat in the saucepan will be enough to finish the cooking of the caramel. More details on how to do a perfect caramel:  Caramel

 Here you have the result:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools



Alava